Great Eggspectations

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Eggs– the go-to, cheap and easy ingredient that can be made into something beautiful- like a frittata, quiche, omelet, OR baked eggs like I decided to make this week. Making baked eggs is just a fancier way to cook regular old eggs- you figure out ingredients to mix with the eggs, put them in a baking dish, and wait until the egg whites sit.  You don’t have to be Bobby Flay to cook this dish.

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I really like like to cook eggs for meals because they are easy for 1 serving dishes.  I’m all about the one serving dishes…mostly because I don’t enjoy eating leftovers and I also really only cook for myself.  If I haven’t mentioned before, I also have portion control problem- so the less servings I make, the better off I am.

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Back to this week’s dish- I made Baked Ricotta Eggs.  Doesn’t sound appealing yet? Well I first mixed together the ricotta with garlic, olive oil, lemon zest, parsley, & power greens (kale, spinach, and swiss chard).  After placing that mixture in a ramekin, I nuzzled on top two eggs and drizzled with a little olive oil.  After they baked I sprinkled with salt and pepper and dunked strips of toast into the egg and ricotta mixture.  The way I know this was good is because I did not feel the need to even put one ounce of hot sauce on my eggs- that literally never happens.

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Check out this easy recipe to satisfy your eggspectations:

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Baked Ricotta Eggs: [1 serving]

  • 1 tablespoons olive oil (+ more for greasing, drizzling)
  • 1/4 cup ricotta
  • 1 garlic cloves, minced
  • 1/2 teaspoon lemon zest
  • 1/4 cup chopped raw spinach, kale, or a mix of both
  • 1/2 teaspoon chopped parsley
  • 2 eggs
  • Salt and pepper
  • 1-2 pieces of toast, cut into slices for serving

Directions:

Preheat oven to 350 degrees.  Mix first six ingredients in a small mixing bowl and place mixture into a greased ramekin or baking dish.

Carefully, crack in two eggs into the dish, pushing aside ingredients to make room. Then drizzle with olive oil, and season with sea salt and freshly ground pepper.

Bake for 15 minutes or until whites have set, but yokes are still soft (check every so often… all depends on the size of the ramekin being used).  Serve immediately with toast.

Adapted from: Camille Styles

Have a sweet day!

-Kelcie

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One Ramen Show

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I may not be in college anymore, but I’m still cookin’ on a budget.  That being said, I take full advantage of any opportunity to take food from my parent’s house- like this past weekend.  They’re moving so I tried to take things I knew they wouldn’t use or want to move to the next place.  I found an individual package of ramen noodles and figured I could spruce them up in some way to make a good, cheap weeknight meal.

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After narrowing the possibilities down, I decided to make Spicy Sriracha & Hoisin Ramen. Spicy- √, easy-√ , cheap-√ .  When I come home from work on Mondays, the last thing I want to do is wait around a long time to make something.  This recipe uses really simple ingredients and doesn’t require any gourmet cooking skills- all you have to know is how to boil water and how to cook a scrambled egg. 

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If you like pad thai, this is like a unique and easier version.  Its similar because of the egg mixed in, the asian flavors, and the noodle incorporation.  It even gives you some protein with that egg in there- something I seem to forget about when cooking food since I don’t eat meat a lot.  Check out how easy and simple this recipe is below…

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Spicy Sriracha & Hoisin Ramen: [2 Servings]

  • 2 Packages Any Flavor Ramen Noodles, No Seasoning Packet
  • 1 Egg
    • Oil, butter, or non-stick spray to cook
  • 1 tbsp. Low Sodium Soy Sauce
  • 1/2 Tbsp. Sriracha
  • 1/2 Tbsp. Hoisin Sauce
  • 1/2 Tsp. Sugar
  • 1/8 Tsp. Black Pepper
  • 1/4 Red Bell Pepper, Minced
  • 2 Green Onions, Chopped
  • Minced Cilantro to sprinkle on top

Bring a pot of water to boiling.  

While waiting for the water to boil, mix together the soy sauce, sriracha, hoisin sauce, sugar, and black pepper in a small bowl and set aside.

In a saute pan, heat oil/butter and scramble your eggs. Once the water is ready, drop in the ramen noodles and cook for 2 minutes- break up while in the water and drain once done.

Take the drained ramen and sauce and mix with the cooked eggs in the saute pan until warm. Transfer to bowl and top with peppers, onions, and cilantro.

Adapted from: The Spice Kit Recipes

If you’ve been staring at that random ramen noodle package in your cupboard- take it out and spice it up with this recipe.

Have a sweet day!

-Kelcie

Going to the Eggstreme

photo 1 (2)I don’t know about you, but I usually find any excuse to eat massive unhealthy amounts of food on the weekends.  This puts me in a really bad cycle of: Eat semi-healthy during the week, eat & drink whatever I want on the weekends, feeling of guilt and gluttony, and then it restarts on Mondays with the attempt to eat healthy.  I don’t hate it….

Well, since it’s Monday, I thought I would share one of the breakfast recipes I made for this week: Quinoa Egg Muffins.  I don’t often have eggs during the week for breakfast, only because I always eat my breakfast at work. I tried to find a good egg recipe that would keep me full all morning, but that would also be easy to heat up and eat  at work.  I ended up making a version of Slender Kitchen’s recipe which mixes quinoa, egg whites, eggs, veggies and cheese and bake them in muffin tins.photo 2 (2)

The recipe goes as follows:

  • 1 Cup Cooked Quinoa
  • 4 Egg Whites
  • 2 Eggs
  • 1 Cup Chopped Peppers & Mushrooms (can use any veggies)
  • 1/2 Cup Reduced Fat Feta Cheese (I think shredded cheddar would be really good, too)
  • Many dashes of Franks Red Hot
  • Salt & pepper

Directions:

  • Preheat the oven to 350 degrees and spray muffin tins (about 7-8 muffin wells) with non-stick spray.  [Her recipe called for lining and spraying pans… I would recommend opting out on the liners seeing as though some of my cupcake liners were a little difficult to peal off once the egg muffins were done]
  • Whisk together the eggs and egg whites.  Mix into that the veggies, cheese, hot sauce, and salt & pepper.
  • Pour into the muffin tins that have been sprayed with non-stick spray 
  • Bake for about 30 minutes or until top is golden colored

Adapted from Slender Kitchen

These are so easy, low in calorie, and packed with protein making them a great breakfast to have on hand during the week.

Have a sweet day!

-Kelcie